Pretty? Yes, I said pretty. These easy to make coconut macaroons are delicious, crunchy on the outside chewy in the inside and have a blast of dark chocolate, cherry, and almond taste all around. They kind of remind me of those chocolate covered cherry holiday candies. My favorite chocolate for these cookies is Valor 70% cocoa (Made in Spain!) but you can use any dark chocolate of your choice.
4 egg whites
1 cup sugar
1/2 cup flour
3 cups coconut
pinch of salt
1 teaspoon (non alcohol) vanilla
1/2 teaspoon almond extract
Topping
15 maraschino cherries
1 (dark) chocolate bar
1 tablespoon coconut (to sprinkle)
In a med size bouble boiler heat and beat your egg whites, sugar, and salt until creamy and warm to the touch. In a med bowl mix your coconut and flour with a fork to combine. Add your extracts to the coconut mix and the egg mix. Mix well by hand refrigerate the dough until firm approx 1-2 hours. drop by the tablespoon onto a non stick cookie sheet. Bake for approximately 15 minutes or until light golden in color.
Melt your dark chocolate and drop 1/2 teaspoon onto each cookie, place 1/2 a cherry on top of the melted chocolate and sprinkle with coconut.
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